1 pound (about 16) lasagna noodles
2 to 2 1/2 pound butternut squash (or 2 pounds chopped squash)
Olive oil
Salt and pepper to taste
1 large bunch (about 5 large leaves) chard, well-washed
1 pound cremini mushrooms, washed and sliced
3 cloves garlic, finely minced
1/4 cup water or white wine
1 cup milk, plus additional if needed
1 teaspoon freshly grated nutmeg
1 lemon, zested
1 teaspoon minced fresh thyme leaves, plus extra for the top of the lasagna
1 1/2 cup shredded Parmesan and mozzarella cheese mix